|Energy (Kcal) 403|
|Energy (KJ) 1690|
|Saturated Fat 4.9g||24%|
|Total Sugars 5.0g||5%|
Turn your oven to 150°C/Gas Mark 2.
Take a large mixing bowl and beat your eggs, then stir in the flour. Coarsely grate the potatoes and squeeze out any excess water using a tea towel. Add this to the egg and flour along with coarsely grated beetroot and chopped spring onions. Season with salt and milled pepper and mix everything well.
Place a large frying pan over a medium-hot heat and add the groundnut oil. When hot take a heaped tablespoon of the latke mixture to the pan, flatten slightly so they are about 2cm thick and leave to cook until golden and crisp (about 3-4 minutes) flip over and cook on the other side until golden and crisp. Pop into the oven to keep warm whilst you prepare the second batch.
When you have all 8 made you are ready to serve. Place the latkes onto your serving plates, top with waves of smoked salmon and finish with a little crème fraiche, chopped chives and a milling of fresh pepper.
Alternatives to beetroot that also work really well are: swede, courgette, mouli, parsnip or squash.
300g smooth potatoes (such as Desiree), peeled
2 spring onions
groundnut oil for frying.
400g smoked salmon
4 large teaspoons crème fraiche
Snipped fresh chives
This recipe is great for those looking for an easy, healthy meal. Ty it mid-week, or as a simplified Sunday lunch.
A really simple salad to put together - why not serve alongside a BBQ with grilled chicken breast and a nice glass of white?
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!
This campaign was originally produced in the framework of a programme co-financed by the European Union